Polish doughnuts (Pączki)

Name: Polish doughnuts (Pączki)
Yield: 12
Cuisine: Polaca
Ingredients: 500 g Wheat flour; 125 ml Milk; 15 g Butter; 50 g Almendras; Lemon; 15 g Sugar; Vegetable Oil; 7 Egg Yolks; 10 g Caster Sugar; 1 teaspoon Vanilla Extract; 10 g ground almonds; 75 g Icing Sugar; 10 g Yeast; dashes Almond Essence; 200 ml Double Cream; 125 ml Jam

Media

Contains allergens

Cereales con glutenLecheFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein9 %8 g
Carbs58 %52 g
Fat33 %13 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	359 kcal	332 kcal
Protein	8 g	7.4 g
Carbs	52 g	48.1 g
Fat	13 g	12 g

One serving is about 108 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Polish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Polish

Ingredients

500 g Wheat flour
125 ml Milk
15 g Butter
50 g Almendras
Lemon (Juice of 1/2)
15 g Sugar
Vegetable Oil (For frying)
7 Egg Yolks
10 g Caster Sugar
1 teaspoon Vanilla Extract
10 g ground almonds
75 g Icing Sugar
10 g Yeast
dashes Almond Essence
200 ml Double Cream
125 ml Jam

Instructions

To make the leaven, mix the yeast with the sugar and flour, and stir in the warm milk. Set aside in a warm place for 30 minutes.
For the dough, put egg yolks into a heatproof bowl and add the sugar and vanilla sugar. Set the bowl over a pan of simmering water and whisk until smooth and thick.
Sift the flour into the bowl of a stand mixer, add the beaten yolks and the warm cream, mix thoroughly, then add a pinch of salt and the leaven. Bring together to make a dough and knead for 10 minutes (or 15-20 if doing this by hand).
When the dough stops sticking to your hands, pour in the cooled melted butter and knead for a few more minutes. Cover with a cloth and leave in a warm place to rise for at least 1 hr-1 hr 30 mins.
Mix the jam with the ground almonds and spoon into a piping bag or jam syringe. Divide the dough into 16 pieces and shape them into doughnuts. Cover and leave to rise for 30 mins.
Fill a deep pan or a deep fat fryer one third full of oil or melted lard and heat it until it is 180C – if you don’t have a thermometer, drop in a small chunk of bread. The oil is ready when it browns in about 30 secs. Add the doughnuts and fry, turning them once for about 1-2 mins on each side (a thin lighter ring should form in the middle). After removing, drain the doughnuts of excess fat on some kitchen paper.